This is where I share motherhood, recipes, random experiences and other stuff I find interesting!

Monthly Archives: September 2014

This morning I really fancied something sweet, cinnamonny and bread-based. I briefly considered cinnamon rolls, but while they are delicious, they take a bit of making, and when faced with a tray of them, I just have to eat them. I did a quick search for some cinnamon bread, and came across this recipe. I have just made and tasted a loaf of this bread, and I highly recommend it. I would suggest that you go with the thinly rolled, extra cinnamon sugar option though!!

I make a lot of chili and curry, as it’s easy to make, easy to freeze, and very quick to reheat and serve with rice. Any busy person’s friend. This is my basic chili recipe, sometimes I make the sauce myself, sometimes I add other stuff, just whatever takes your fancy really. You can make this in about 20 minutes, and all the ingredients are store-cupboard basics.

Start to fry the beef in a little oil in a large, heavy bottomed saucepan. As it starts to brown, add the onion. Once the meat is fully brown and the onion softened, add the sauce and beans. Simmer until it is hot and cooked through. Serve with rice and pat yourself on the back for being able to whip up such a good meal in less than half an hour!

This may not be suitable for some of my more squeamish readers, but it is what it is. We were in the kitchen earlier this week just doing those evening things, making tea, sorting out dinners for the next day etc. when we saw a rabbit cheekily grazing our back garden. We slowly opened the window to see if it was alert enough to run away, but though it was a little startled, it didn’t run away. Hubby rushed off for the air rifle, and managed a perfect shot. ‘Looks like we’re having rabbit for tea tomorrow!’ I said. I persuaded him to clean it there and then, and then I jointed it and stuck in the fridge. End of rabbit.

This is how I cooked it, using 1 rabbit, jointed (front legs, back legs, meaty part of the rib cage). It serves 2 – 3 people.

1 jointed rabbit

1 onion, diced

3 cloves garlic, crushed and roughly chopped

1 tbsp tomato paste

1/3 cup beef stock (vegetable or chicken would also work)

1/3 cup red wine

1 large carrot, cut into chunks

1/2 cup sweetcorn (or peas, or a mix of both)

herbs (I used parsley, rosemary and thyme)

Fry the rabbit pieces in a little oil until browned on both sides. Put them into the slow cooker and fry the onion and garlic until they are softened. Add to the slow cooker along with all the other ingredients except the sweetcorn. Cook on low for 7 – 8 hours. Add the sweetcorn (either frozen or tinned) about half an hour before serving. You may want to thicken the sauce a little with cornflour or gravy granules, it’s all down to personal preference.

This can be served with anything you like, I served with pasta, but rice or potatoes would go just as well.

I’m afraid I have no picture this time, as a) I forgot, and b) it is very hard to make stroganoff look photogenic! So if you want to know what it looks like, you’ll just have to make it! This is a bit of a cheat’s version, as it should have cream in it, but for an easy, cook-ahead, store cupboard meal, this is perfect, and very tasty.

1 lb stewing steak

1 onion, chopped

1 clove garlic, crushed

6 medium mushrooms, sliced

1/4 cup flour

1 mug beef stock

1 can condensed mushroom soup

Put the steak, onion, garlic and mushrooms into the slow cooker, and add the flour. Stir until the meat is well coated with the flour. Slowly add the stock, mixing so that the flour doesn’t end up lumpy. Add the soup and about 1/2 can of water. You may need to add extra water later on, but I found the consistency just right. Cook on low for 8 – 9 hours. Serve with rice.